Red curry pork noodles

Name: Red curry pork noodles
Yield: 4 people
Ingredients: 3 centre-cut pork loin chops; 3 tbsp fish sauce; 3 Shanghai choy, washed and stumps removed; 2 heap tbsp red curry paste; 1 large shallot, finely chopped; 2 cloves garlic, minced; 1 carrot, thinly sliced; 100 ml bamboo shoots, cut into matchsticks; 200 ml baby corn, chopped into 1 cm pieces; 1-400 ml can premium coconut milk; 1 tbsp palm sugar; 1 red pepper, thinly sliced; Juice of 1/2 lime; 200 g rice noodles

Posted on January 2, 2022

Are you looking for recipe inspiration? Red curry pork noodles special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Red curry pork noodles What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Red curry pork noodles, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Red curry pork noodles delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Red curry pork noodles is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Red curry pork noodles estimated approx. 20 minutes.

Well, this time, let's try it, and vary the Red curry pork noodles yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Red curry pork noodles using 14 ingredient type and 5 manufacturing steps. Here's how to make the dish.

The past few months, it's been all about Indian-style curries in our house, so the time seemed right to get back to some Thai-inspired flavours. Normally I would've made my own curry paste, but having been Halloween, time was at a premium and convenience won out. The recipe below is pretty mild heat-wise (for my daughter), so feel free to throw a chili or two into the mix to spice it up.

Ingredients and spices that need to be prepared to make Red curry pork noodles:

3 centre-cut pork loin chops
3 tbsp fish sauce
3 Shanghai choy, washed and stumps removed
2 heap tbsp red curry paste
1 large shallot, finely chopped
2 cloves garlic, minced
1 carrot, thinly sliced
100 ml bamboo shoots, cut into matchsticks
200 ml baby corn, chopped into 1 cm pieces
1-400 ml can premium coconut milk
1 tbsp palm sugar
1 red pepper, thinly sliced
Juice of 1/2 lime
200 g rice noodles

Steps to make a Red curry pork noodles

Throw the pork loins into the freezer for about an hour, then take them out and slice them very thinly (no more than a few mm thick). Put the pork slices into a bowl and drizzle them with a tbsp coconut oil. Add 1 tbsp fish sauce and a few grinds of black pepper and toss to coat.

Add the sliced pork to a large pan on medium-high heat and sear until there's no more pink. Remove the pork. While doing this, put a second pan also on medium-high heat. Add a splash of oil and saute the Shanghai choy leaves until they start to wilt and give off water. Remove the leaves to drain on some paper towel.

Add the curry paste to the pan you used for the pork. If needed, add a little extra coconut oil as well. Let cook a minute or two to allow the spices to bloom. Add the shallot and garlic and fry about 1 minute until fragrant. Add the carrot, bamboo shoots and baby corn and fry another 1 minute.

Add the coconut milk to the pan and stir in the palm sugar and remaining fish sauce. Bring to a simmer, then taste. Add more fish sauce and/or sugar as necessary (the sauce should be quite strong). Return the pork to the pan, and add the Shanghai choy and red pepper. Squeeze in the lime juice. Turn the heat down to low as you finish cooking the noodles.

Boil the rice noodles per package directions. Drain well, then toss with 1 tbsp coconut oil. To serve, lay a bed of noodles on a plate, pile on the pork and veg, and ladle on a generous amount of sauce. Finish with a garnish of cilantro and a wedge of lime if you like.

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